Instant Pot Shredded Chicken
Make the best shredded chicken in the Instant Pot using thawed or frozen breasts. This easy recipe is perfect for enchiladas, sliders, soups, and meal prep. Try it today!
Servings: 8 servings
Calories: 133kcal
Equipment
- Hand or stand mixer or fork for shredding
Ingredients
- 2 pounds boneless skinless chicken breasts (about 2-3) see notes below on doubling or tripling the recipe, or using frozen breasts
- 1 cup chicken broth or stock
- 2 teaspoons poultry seasoning For homemade versions, try our chicken seasoning blend, or see notes for a substitution.
Instructions
- Add the breasts to the bottom of the insert of the pressure cooker. Pour in the stock or broth, and top with the seasoning.
- Seal the lid by twisting it on and locking in place. Set the sealing lever or button to seal, if needed for your model. Set instant pot to "High Pressure" for 10 minutes (thawed breasts) or 12 minutes for frozen breasts.
- Once pressure cooking is done (most models emit a beep) do a natural pressure release by leaving the Instant Pot alone for 10 minutes. After 10 minutes, carefully turn the lever or press the button to release the pressure from the cooker. Check the pressure pin on your model to ensure that the pressure has fully released.
- Use two forks or a mixer to shred the meat. See notes below for tips on using a mixer for this. Stir the shredded breasts in the broth mixture to allow it to soak up the juices and seasoning.
- Serve the chicken in tortillas for enchiladas, tacos or burritos, or on top of mashed potatoes, or with beans for a tasty dinner. See recipe notes for storage information.
Video
Notes
You can add more chicken breasts - it doesn't change the pressure cooking time or the amount of broth. Adjust seasoning after cooking.
Add 2 minutes to pressure cooking time for frozen breasts.
Recipe notes:
- For extra flavor, sear the thawed meat using the Instant Pot’s sauté function before pressure cooking. This enhances the taste and gives it a richer texture!
- Shred chicken with a mixer: Add your chicken breasts to a mixing bowl. Use the wire or flat beaters set at low speed for 15-30 seconds or until the meat is shredded.
- Serving suggestions: use in chicken enchiladas, buffalo chicken dip, or serve over mashed potatoes,
- See our meal prep recipes for all of our shredded chicken recipes.
- BBQ shredded chicken: Use in our BBQ sliders or sandwiches.
- Garlic herb: Add extra onion powder, garlic powder, and black pepper to seasoning for a simple but delicious meal.
- Big batch meal prep: Make a double batch and store leftovers in storage bags in the fridge or freezer for quick meals all week! Use for enchiladas or tacos.
- In an air-tight container in the fridge for up to 4 days. To freeze, use a freezer-safe container and store in the freezer for up to 3 months.
Nutrition
Serving: 3ounces | Calories: 133kcal | Carbohydrates: 0.5g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 241mg | Potassium: 428mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
